Igor's Artisan Bread and Fermented Foods

Igor's Artisan Bread and Fermented Foods To promote and supply locally fermented and made breads and other foodstuffs

04/27/2020

I'm now taking orders for Friday, 5/1. Please text me at 6122421355 if interested.

Just made
04/20/2020

Just made

04/19/2020

I will be baking sourdough bread Monday and Friday this week. Please text me at 612-242-1355 if you wish to order or have questions.

03/30/2020

I am taking bread orders for this Wednesday, 4/1. Please text me at 612-242-1355 if interested. I will mix the dough tonight, please order early so that I know how many loaves to make.

03/28/2020

This bread has some unique characteristics. Here are few of the things that make it different:
1) Its sourdough culture makes the bread more or less tangy depending on how developed it is when the dough is mixed. Lately it has been decidedly and deliciously tangy. The culture itself is based on organic freshly milled rye, which adds a lot of flavor to the bread.
2) It takes 2 days after the dough is mixed for the dough to slowly ferment before it is baked. The dough is turned multiple times to develop its chewiness.
3) The bread is baked at a high temperature in small batches, just two at a time. This severely limits production but allows a lot of control over the process.
4) Besides the organic sourdough cultures, it contains only filtered water, unbleached and unbromated Dakota Champion bread flour, and sea salt.
5) The technique of making this bread is based on the work of well known American bakers who trained in Europe: Italian trained Jim Lahey, and French trained Chad Robertson.
6) This bread appears to have become its own thing, with its own characteristics at this point. I feel like making it is less of creating and more of attending, and baking carefully to allow it to develop its character.

03/25/2020

I am currently taking bread orders for Mondays, Wednesdays, and Fridays. Please text me at 612-242-1355 if interested. It takes 2 days once the dough is mixed before baking, and the production is very limited, so please order in advance.

Bread structure for my dear friend Richard Arthur Fleming's viewing pleasure. Baked this one yesterday for Halloween, do...
11/02/2015

Bread structure for my dear friend Richard Arthur Fleming's viewing pleasure. Baked this one yesterday for Halloween, dough scaled at 1.5 kg, 5% rye, the rest Dakota Champion bread flour. The crumb is medium open, nice and chewy. Tangy without being too sour thanks to fresh leaven.

11/02/2015

Very excited to get my first bread order via this page from Julian Cohen in Maryland! Thanks Julian!! I will research how to ship bread across our great land and send you one soon.

11/01/2015

2015 farmers market season concluded yesterday. Now you can order your favorite New Prague sourdough bread directly from me by calling or texting 612-242-1355.

Address

New Praha, MN
56071

Opening Hours

Monday 8am - 6pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 6pm
Friday 8am - 6pm
Saturday 8am - 1pm

Telephone

+16122421355

Website

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